Catering to your aircraft in Mossoró.
Salt pans, melon farms and a small terminal: that is SBMS. Business flights land here with specific briefs, and we pack catering made by former VIP flight attendants to match your galley and your slot.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Think of the Mossoró pantry first: sea salt from the pans, Atlantic shrimp, melon, mango, cashew, manioc. A private jet menu for Dix-Sept Rosado is an inflight menu that uses those, with private jet food packed cold where the fruit needs it and hot where the stew does. Local specialities from Rio Grande do Norte suit short sectors, where the cabin wants something distinctive but easy to serve.
Rio Grande do Norte cooking is generous and simple. For flights through Mossoró we adapt it: carne de sol sliced for plating, shrimp moqueca with the sauce in its own pot, tapioca with coconut. Each local speciality is described the way it travels in a galley, so your inflight menu for this region never depends on equipment you do not have.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Mossoró is salt country, and anyone landing at SBMS sees white pans from the descent. Private jet catering for MVF starts from what the region produces well: Atlantic shrimp, goat, manioc, mango and melon. We cook and pack inflight catering for the aircraft you actually fly, from a light jet to a heavier executive jet catering request. Business aviation catering and aviation catering orders reach the FBO, diplomatic flight catering gets protocol review first, and cabin crew meals are a separate line on request.
Who flies into Mossoró? Executives visiting salt, oil and fruit operations, mostly in light or midsize aircraft. Business jet catering for SBMS is built to that galley: corporate jet catering with a bespoke menu, VIP flight catering for key guests, and charter flight catering when a group travels together. A private jet chef adapts local dishes, and luxury inflight catering means clean plating, not complexity.
When an official delegation lands at SBMS, the order is reviewed by the protocol office first. Government flight catering and head of state flight catering for Mossoró use the same procedure everywhere: traceability, a small named team, discretion. VIP aviation catering and state visit aircraft catering are written for the aircraft, not the occasion.
In Rio Grande do Norte, shellfish, cashew and wheat flour appear in many traditional dishes, so special meals need care. Kosher, halal, vegan and gluten free orders are packed in their own boxes, allergen free meals kept apart from guest trays, and kids meals adapted from the same ingredients.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
For crews on the ground in Mossoró, we offer crew meals on request, invoiced as an ordinary line. Flight crew meals can be hot or cold, pilot meals are simple and easy to eat, and different meals for pilots are available when policy requires. Crew catering and cockpit meals travel in separate crew meal boxes so nobody opens a passenger tray.
At SBMS we deliver to the FBO and coordinate with the handling agent for access to the aircraft. FBO catering for Mossoró is straightforward: catering delivery to the FBO, passed through the general aviation terminal, with ground handling catering matching your slot and handling agent catering confirmed beforehand.
Not every arrival at MVF is a light jet. For bigger types, aircraft provisioning needs a plan for the door and the galley. Galley catering and airside catering delivery are confirmed with the handling agent, who knows what equipment the field can supply.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Dix-Sept Rosado serves Mossoró, second city of Rio Grande do Norte, with its salt pans, oil wells and fruit farms. Airport catering here supports the few corporate and charter movements the field sees. The terminal is modest, and a business aviation hub in the strict sense this is not: FBO services and ground handling services are thin and personal, so every order is confirmed with the handling agent before the aircraft lands.
General aviation at MVF is light and steady: midsize jets and turboprops serving local industry, with the odd larger arrival. Inflight catering and in-flight catering stay simple for these flights. Aviation catering and business aviation catering pass through the FBO, which acts as a small business aviation hub for the region, and FBO services stay basic, so we plan around them. Executive jet catering suits the bigger arrivals, diplomatic flight catering goes through protocol first, and cabin crew meals and crew meals are ordered on request and invoiced as a normal line.
Brazilian customs rules on food imports apply at Dix-Sept Rosado as anywhere in the country. Animal and plant products arriving from abroad are the usual sticking point, and ground handling services here will not clear them for you. Order fresh catering in Mossoró and keep any imported food sealed until departure.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at SBMS, the next request was a seafood starter and warm vegetable sides for 5 guests, with an evening cabin service to work around. The Galley Girls grouped the sandwiches by service, which was more useful to us than simply receiving a list of dishes. We left the starters stored until needed, which kept the first service manageable and reduced unnecessary handling. For our team, the strongest part of their airline catering was how they handled storage requirements.”
“As the person coordinating vegetable tartlets and a dessert selection for 7 passengers at MVF, I needed an arrangement that considered limited fridge space. The Galley Girls gave us an update on the breakfast portions before the handover, which helped us organise the cabin checks. Knowing where the sauces were packed meant the crew could begin the relevant checks as soon as the order arrived. For our team, the strongest part of their crew meals was how they handled written menu details.”
“Having 5 guests request grilled salmon with a lemon dressing at Dix-Sept Rosado Airport meant planning the portions carefully while accounting for several individual meal preferences. I gave The Galley Girls our storage brief and asked for the side dishes to arrive in stackable containers. Our brief for FBO catering was met with a sensible plan for final order confirmation. We placed the snack boxes in their planned storage area without first having to reorganise all the catering boxes.”
Cost follows what is on the plate: Atlantic shrimp sits higher than carne de sol or chicken, and a cold platter sits lower than a plated hot meal. If your passenger count at MVF moves late, we adjust portions and re-confirm before the slot.
Duty time rarely forgives a missed handover. For SBMS we work from your slot, pack with labels the galley understands, and treat late orders as normal business, so the crew is not left chasing a meal.
Brazilian customs apply the same food rules at Dix-Sept Rosado as at larger airports. We recommend declaring what is on board, and we supply fresh local catering so you are not relying on food carried in.
If the aircraft leaves Mossoró for a stop and returns, we can prepare the second leg now: separate boxes labelled by seat, with the sauce in its own pot. Food from abroad is subject to customs rules on re-entry.
No: food sits outside the charter agreement. If the aircraft arrives at MVF without guests, we can still prepare crew meals, and you can skip passenger catering entirely.
Tail, pax and diets — a flight attendant takes it from there, day or night.
